Posts Tagged 'oatmeal cream pie'

Pipe Dream #14: To Be Little Debbie – Oatmeal Cream Pies with Cinnamon Buttercream

Because butter is such a prized commodity in my house, and I use it so often, I try and do a little research before I dive into a new recipe. For example, I could google ‘vanilla cupcakes recipe’ and the first link might be moist and flavorful, or it could be a total bust. No one likes a dry, vanilla-less vanilla cupcake.

Instead of just printing off the first recipe to meet mine eyes, I usually poke around a bit, read comments, compare ingredients, that sort of thing. In the end, I can either find a recipe that is perfect, or I can adjust a decent recipe to be as I think it should be (which as we know, could be not so great, but we’ll just pretend I have brilliant baking ideas all the time).

In the case of these oatmeal cream pies, which were slapped together very quickly on a Monday morning, I did not do the proper research. They were good, but the cookie was not as soft as I would have liked. No one complained about the cinnamon buttercream, though. That was real good. It was a little different, you know? Not your average Little Debbie cream filling. It was very whippED.

Which pleased me and the b stud girlies.

I don’t eat all these by myself. Usually,

L

Oatmeal Cream Pies with Cinnamon Buttercream

Adapted from Tasty Kitchen

For the cookies:
1-¼ cup Flour
1-½ cup Old Fashioned Oats
½ teaspoons Baking Soda
½ teaspoons Salt
½ teaspoons Cinnamon
1 stick Butter, Softened
¾ cups Packed Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract

For the buttercream:
3 cups Powdered Sugar
1 stick Butter, Softened
½ teaspoons Cinnamon
2 teaspoons Vanilla Extract
2 teaspoons Milk

Preheat oven to 375F.

Mix together the flour, oats, baking soda, salt and cinnamon in a large bowl. Set aside.

Cream together the butter and brown sugar. Add the egg and mix until smooth, then add the vanilla. Add the dry ingredients and mix until just combined.

Bake 1 Tablespoon-sized (or a bit smaller; mine were a bit large) balls of dough on a lined baking sheet for 8-10 minutes, or until lightly golden. Let cool while preparing the filling.

For the filling, cream together the powdered sugar and butter until smooth. Add the cinnamon, vanilla extract and milk and whip on high speed for five minutes until very light and fluffy.

To prepare cream pies, the original recipe uses a piping bag to dole out the frosting. I used a spoon. Not as pretty, but not the worst, and I’m all for not cleaning out another piping tip.

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